Chocolate Mousse Pie

Anita Hoffman


An amazing pie with a chocolate crust and a fluffy chocolate filling. Recipe and photo adapted from Very Best Baking.

★★★★★ 1 vote
30 Min
10 Min


1 c
graham cracker crumbs
1/3 c
baking cocoa
1/4 c
1/3 c
butter, melted
1 pkg
(16 ounces) semi-sweet chocolate chips
2 c
heavy whipping cream
2 tsp
powdered sugar
1 tsp


1CRUST: Combine graham cracker crumbs, cocoa and sugar in 9 inch pie plate.
Stir in butter until moistened; press onto bottom and sides of pie plate.
Bake at 350 degrees for 8 to 10 minutes.
Sprinkle 1/2 cup chips over bottom of hot crust; let stand for 10 minutes or until all chips are shiny.
Spread chocolate over bottom and up side of crust.
Cool to room temperature.
2Microwave 2 cups chips and 3/4 cup cream in large, uncovered, microwave-safe bowl on high power for 1 minute; stir, just until chips are melted. If necessary, microwave an additional 10 to 15 second intervals.
Cool to room temperature.
3Beat remaining cream, powdered sugar and vanilla in chilled small mixer bowl until soft peaks form.
Fold 2 cups whipped cream into chocolate mixture.
Spoon into crust; swirl top.
Garnish with whipped cream.
Refrigerate until firm.
Microwave remaining 1/4 cup chips in heavy-duty plastic bag on high for about 30 seconds; knead until smooth.
Cut tiny corner from bag; squeeze to drizzle chocolate over pie.
Let stand a few minutes before serving.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American